Appetizer - Recipes. Mini pizza Dough

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2 Appetizer - Recipes Eggplant Dip-1 Eggplant Dip-2 Chili Dip Hummus Dip Bean Nachos Guacamole Dip Puff pastry shells Stuffed Mushroom Egg Rolls Spinach Fillo Crescents Vegetable wonton Falafel Celery and onion mini pies Pirogues Potato pancake Potato Cake Mushroom Mini Burgers Dolmas Mini pizza Dough

3 Eggplant Dip-1 Ingredients 3 Chinese eggplants grilled, peeled & diced 1/2 cup mixed nuts chopped 1/2 tsp chopped garlic 1 /2 tsp sesame oil 1 cup water 1 tsp vinegar 1 tbsp. lemon juice 2 tbsp. olive oil Parsley for garnish 1 tsp ground paprika for garnish Mix top 8 ingredients in a food processor Transfer to a serving bowl Garnish with ground paprika and chopped parsley Serve with pita bread, pita chips or nan Or Store in a tight lid container and refrigerate until ready to serve Serves approximately 7 people.

4 Eggplant Dip-2 Ingredients 4 Chinese eggplants 1/2 cup shredded carrots 1/4 cup minced black olives 1/2 tsp garlic 1 tbsp. vinegar 2 tsp chopped parsley 2 tbsp. olive oil Place eggplants on a cooking sheet Spray eggplants with oil Cover with foil and bake at 375 F o for 20 min or until tender Mix all ingredients and only 1tsp chopped parsley in a food processor Transfer to a serving bowl Garnish with the other tsp of chopped parsley and serve Or Store in a tight lid container and refrigerate until ready to serve Serves approximately 8 people.

5 Ingredients 1 red onion chopped 1 green chili pepper (mild) minced 1 tsp minced garlic 1 large can (16 oz.) tomato chunks 1 tbsp. lemon juice 2 tbsp. fresh cilantro chopped 2 tbsp. olive oil In a sauce pan heat oil Add onion and garlic, and sauté for few minutes until light or golden brown Add chili, salt and pepper and mix well Add tomatoes, lemon juice and cilantro and mix well In a food processor puree all ingredient Transfer to a serving bowl and serve Or, store in a tight lid container and refrigerate Serves approximately 6 people. Chili Dip

6 Hummus Dip Ingredients 2 cans chickpeas drained 2 cloves of garlic 1 tsp Cumin 2 tbsp. sesame oil 2 tbsp. lemon juice 1 tbsp. vinegar 1 cup water or as needed 1 tbsp. chopped parsley for garnish Mix all ingredient in a food processor Transfer to a serving bowl Garnish with parsley and serve Or Store in a tight container and refrigerate Serves approximately 6 people.

7 Beans Nachos Ingredients 1 can refried beans 1 large avocado chopped 1 bag tortilla chips 3 green onions chopped 3 roman tomatoes diced I pkg. cheese substitute 2 tbsp. Silk milk 1 tbsp. oil Heat oil and refried beans in a sauce pan Arrange tortilla on a serving a plate (s) Spread beans on top of the tortilla Gently mix the onions, avocado, and tomatoes and spread on top of the beans Melt the cheese and milk mixture in the microwave and spread on top of the beans and vegetables Serve immediately Serves approximately 5 people.

8 Guacamole Dip Ingredients 3 ripe avocados peeled, sliced & lightly mashed 1 large red onion chopped 2 tomatoes diced 2 tsp lemon juice 2 tbsp. fresh cilantro chopped 2 tbsp. fresh parsley chopped Garnish 1 tbsp. diced tomato 1 tbsp. cilantro chopped Mix all ingredients in a serving bowl Garnish with diced tomatoes and cilantro Serve with toasted tortilla Serves approximately 6 people.

9 Ingredients 1 Pkg. puff pastry shells 2 tbsp. olive oil 1 large red onion chopped 1 tsp minced garlic 3 cups chopped mushroom 1/2 cup chopped red pepper Puff pastry 1/2 cup green pepper chopped 1 tbsp. instant mash potatoes Bake pastry shells according to pkg. instructions In a skillet heat the oil and sautés the onion and garlic; season with salt and pepper Add the vegetables and mix with the sautéed onions and garlic, stirring occasionally until all the water evaporates Remove from the stove and add the mashed potatoes Create a core in the pastry shells by cutting and removing a circular part from the center Fill pastry puffs with the vegetable mixture Arrange on a serving plater and serve You may put back the cut circles on top of the vegetable filled pastry shells or add them to any left over vegetable mixture and enjoy! Makes approximately 24 pieces.

10 Stuffed Mushroom Ingredients 15 mushroom caps 1 tbsp. oil 1/2 cup large onion chopped 1/2 tsp garlic chopped 1 cup chopped artichoke 2 tsp chopped parsley 4 tbsp. breadcrumbs Heat oil and sauté the mushroom caps for 1 min. on each side then place them on a baking sheet Sauté the onion, garlic, artichoke and parsley Add the breadcrumbs and season with salt and pepper Stuff the mushrooms with the mixture then cover with additional breadcrumbs Heat oven to 350 F and bake for 15 min. or until golden brown Let it cool for few minutes, then transfer to a serving dish and serve Makes approximately 15 pieces.

11 Egg Rolls Ingredients 1 pkg. egg roll wraps 1/2 cup shredded large onion 1/2 cup shredded carrots 1/2 cup shredded celery 1/2 cup shredded cabbage 4 tsp grated ginger 1 tbsp. soy sauce 2 tbsp. oil Oil for frying Heat oil and sautés the vegetables one at a time Mix well, season with salt and pepper, add ginger and soy sauce Put a spoon of the vegetable mixture in the center of the egg roll wraps, fold the sides over the mixture, roll and seal the end with a drop of water Heat oil in a deep skillet or deep fryer and deep fry the egg rolls until golden brown Transfer to a baking sheet or cutting board covered with paper towels to drain the extra oil Transfer to a serving plater and serve hot For a healthier option, fry the egg rolls in an oil-free fryer! Makes approximately 12 pieces.

12 Ingredients 1 pkg. Filo 2 tbsp. olive oil 1 pound chopped spinach 1 cup chopped onions 1/2 tsp minced garlic 1 cup thinly chopped mushrooms Spinach Filo 1 pkg. white shredded substitute cheese 1/2 tsp dry dill Heat oil and sautés the onions, garlic and vegetables; season and add the cheese to the vegetable mixture Cut one sheet of filo into 2 halves and cover the rest of the dough with a damp towel to prevent it from drying Place 1 tsp full of filling on one side of each half and spread oil on the other half Fold the sheet into a triangle until the end of the strip and place on a baking sheet Repeat until the vegetable mixture is done Bake in a 350 degree preheated oven for 15 min. or until filo is golden brown Or: Layer filo sheets 2-3 at a time in a baking sheet and oil the top sheet. Half way though the pkg., spread the vegetable mixture. Continue with the rest of the sheets as above. Cut the sheets into squares or diamonds; leaving them on the baking sheet. Spray with oil and bake as above. Makes approximately 45 pieces or 1, medium-size baking sheet.

13 Crescents Ingredients 1 pkg. puff pastry 1 tbsp. olive oil 1 tsp dry basil 2 tsp parsley 1 tsp garlic herb Mix all dry ingredients together Roll puff pastry and spread oil on the top Sprinkle dry ingredients over the oil Cut the puff pastry into triangles, roll from the head to the wide base to create a crescent shape Bake on a baking sheet in a 350 F preheated oven for 10 min. or until golden brown Transfer to a serving plater and serve warm Makes approximately 24 crescents.

14 Vegetable wontons Ingredients 1 pkg. wonton 2 tbsp. olive oil 1/4 cup cubed potatoes 1/4 cup cubed carrots 1/4 cup cubed celery 1 cup chopped onions 1/2 tsp minced garlic 1/4 cup vegetable stock Soy sauce or low salt soy sauce for dipping Heat oil and sautés the onions and garlic then add the vegetables; sautés and season. Add stock, bring to boil and simmer until potatoes are tender and the stock evaporates Add 1 tbsp. vegetable mixture to the center of the wonton Wet the edges with few drops of water and press together to seal, forming triangles Brush wontons with oil Bake at 350 degree F preheated oven for 20 min. or until golden brown Makes approximately 24 pieces.

15 Ingredients 1 cup split beans soaked for 4 hours 1 cup dry peas soaked for 4 hours 2 cups chopped fresh parsley 2 cups chopped green onions 2 cups chopped leek 1 tsp minced garlic 1 tsp cumin 1 tsp ground coriander 1/2 tsp baking powder 2 tsp sesame seeds Frying oil In a food processor, add all ingredients except the last three Blend to a very fine mixture that can be shaped into balls or pates Transfer contents of food processor to a bowl and add 1/2 tsp of baking powder and 2 tsp sesame seeds Heat oil in a frying pan or skillet (or oil free fryer as a healthier option) Falafel Form balls/pates and fry to a bit darker than golden brown Serve warm with pita bread, green salad, and tahini sauce Makes approximately 15 pieces of medium size balls or pates.

16 Pie dough Celery and onion mini pies Ingredients: 1 1/2 cup flour, 2 1/2 tbsp. margarine, 1/2 tsp salt, water as needed Add all ingredients to a food processor and make a soft dough Roll out the dough and divide it into 24 pieces; 12 for the muffin pan and 12 for the top Filling 2 tbsp. oil 1 1/2 cup chopped onions 1 cup chopped celery 1/2 tsp minced garlic 1/2 cup vegetable broth 3 tbsp. silk milk 1 tbsp. flour Heat oil and sauté onions, garlic, celery, and season Add broth and cook until it evaporates Mix the milk and flour and add to the mixture; move from the stove when the mixture boils and is thickened Line the muffin cups with I piece of dough, fill pies with the vegetable mixtures and cover with another piece of dough Bake at 350 degree F preheated oven for 20 min. or until golden brown You can use other vegetables, such as mushroom, broccoli, spinach etc. Makes 12 pies

17 Dough Pirogues Ingredients: 2 cups rising flour, 1 cup boiling water (or as needed) : Sift flour in a large bowl and make a hole in the center. Pour the boiling water in the central hole. Stir the mixture with a wooden spoon to form a dough. Knead the dough then let it rest for min. Roll out the dough on a floured surface and cut into round pieces. Cover with damp napkin or paper towel to avoid drying of the dough. Filling 1 cup mashed potatoes 1 cup sautéed onions 1 cup substitute cheese 1/2 tsp minced garlic 2 tbsp. margarine Mix all ingredient then spoon 1 tbsp. of the mixture into one side of the round dough piece, moisten the edges with few drops of water, fold and seal forming a half circle In a Dutch pan boil 4 cups of water, add pirogues and boil for 5 min. In a frying pan/skillet or oil free fryer melt margarine and fry pirogues until they are golden brown Arrange on a serving platter and serve warm Makes approximately 15 pieces.

18 Ingredients 6 large potatoes 2 tbsp. margarine 1 cup chopped onions 2 tsp minced garlic 1 cup diced mushroom 1/4 cup vegetable broth Oil spray Optional: substitute cheese and or breadcrumbs Wash and scrub potatoes with the skin on with a vegetable brush wrap each potato with foil and bake at 450 degree F for 1 h. (or microwave potatoes following the microwave s instructions) Cut potatoes in half, scoop off the inside and mash it; save the skin In 2 tbsp. of margarine sauté the onions, garlic and diced mushroom Add the vegetable broth, mix well and season with salt and pepper Add the mashed potatoes to the vegetable mixture and mix well Fill the potato skins with the mashed potato vegetable mixture Add substitute cheese and or sprinkle with breadcrumbs on top of the mixture then spray with oil Broil for 10 min or until desired doneness Let stand for few minutes then serve warm Makes 6-12 servings Stuffed Potatoes

19 Potato Cake Ingredients 1 Ib. mash potatoes 2 tbsp. olive oil 1/2 cup shredded onions 1/4 cup sundried tomatoes 1/4 tsp oregano 1/4 tsp basil 2 tsp chopped parsley 1/2 cup Italian bread crumbs Cooking oil or margarine Mix all ingredients except bread crumbs Form small patties and pat with bread crumbs Fry in hot oil or margarine in a skillet or deep fryer until golden brown and crisp For a healthier option, fry in oil-free fryer Arrange on a serving platter and serve warm Makes approximately 8 medium size potato pates.

20 Mini Mushroom Burgers Ingredients 1 Ib. mushroom 2 large baked potato 2 tbsp. olive oil 1/2 cup shredded onions 1/2 tsp garlic 1 cup bread crumbs 1/4 tsp ground coriander Mini hamburger buns Optional: lettuce, sliced tomatoes, pickles, ketchup, mayonnaise, mustard Mix all ingredients (except optional items) in a food processor Form into small pates and grill on both sides Make mini sandwiches and doctor using any of the optional ingredients Serve warm Makes approximately 5 mini sandwiches.

21 Ingredients 1 jar of grape leaves 1 1/2 cup rice 1 large onion chopped 1/4 tsp lemon zest 1 tbsp. tomato paste 2 tbsp. chopped parsley 2 tbsp. olive oil 3 cloves of garlic 2 cups vegetable broth Dolma Remove grape leaves from the jar, rinse and let drain in a colander Mix all but the last 2 ingredients together On a cutting board or on a counter top, stuffing one grape leaf at a time, start by cutting the stem Add 1 to 1 1/2 tsp of mixture to right below the top notch of the leaf, tightly fold the top over the mixture, then the sides, and roll to form a tight cylinder Stack the dolma in a pan and add the vegetable broth and the garlic gloves either whole or cut in halves Heat on medium heat until the broth boils, then simmer on low heat until cooked; about 45 min.

22 Ingredients 1 tsp active yeast 1 cup warm water 1/2 tsp sugar 2 tsp oil 1 1/2 cup flour Dash of salt Combined yeast, water and sugar and let stand for 10 min. or until the mixture starts to foam Place flour and salt in a bowl and make a well in the center Add the yeast mixture and mix together to form a dough Kneed for few minutes then cover and let the dough rest for one hour In a lightly floured surface roll and cut the dough into mini pizzas Pizza toppings Can be any vegetable you like Vege. Pizza: 1 cup shredded onions, 1 cup shredded leek, salt and pepper and olive oil. Mix together spread on pizza Potatoes Pizza: 2 cups shredded potato, 1/2 pkg. substitute cheese, 1 tbsp. vinaigrette dressing. Mix ingredient and spread on pizza Mini Pizza Bake at 350 F for 25 min. or until pizza is golden brown Let stand for few minutes and serve warm Makes approximately 3 mini pizzas.